Best Crispy Butternut Squash Chips Tyler Florence Recipes

CRISPY BUTTERNUT SQUASH CHIPS - TYLER FLORENCE

Steps:

• Cut the solid cylindrical top off the squash and remove the peel. (Set the bulbous base aside for another recipe.) Slice into very thin discs using a mandolin. Soak chips in a large bowl of ice water for 10-15 minutes. Pat dry with paper towels.
• Heat peanut or vegetable oil 2-3" deep in a pot; bring temp up to 325°F Add sage and rosemary and fry until they stop sizzling and are crispy. Remove herbs and drain on paper towels. Crumble herbs and set aside.
• Add squash chips to oil in small batches, frying each batch 2-3 minutes until crispy. Drain on paper towels, sprinkling with crumbled fried herbs, salt and parmesan cheese while still hot.

MUSTARD MASHED POTATOES (TYLER FLORENCE)

Steps:

• Scrub unpeeled potatoes, add to pot along with enough milk to cover potatoes halfway. Then add enough cream to completely cover the potatoes. Also add peeled/crushed garlic cloves and thyme. Bring to a boil and cook until tender.
• When potatoes are done, drain them in a colander under which a large bowl has been placed. Place potatoes back into the cooking pot.
• Mash potatoes. Add cupfuls of the hot milk/cream as you mash, until you reach desired consistency. Add a pat of butter and salt and pepper to taste. Fold in two heaping tablespoons of course-grain mustard.
• Any leftover milk/cream can be used to "revive" your potatoes in case you end up with late dinner guests or if you have leftovers.

CRISPY SQUASH CHIPS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Use a vegetable peeler to peel squash skin as thinly as possible. Chop peels into 1-inch square pieces; you should have about 1 cup squash peels. Reserve squash flesh for another use.
• Mix olive oil, 1/2 teaspoon sea salt, cumin, and cinnamon together in a bowl. Add squash peels and stir until evenly coated. Spread peels onto 2 baking sheets.
• Roast in the preheated oven until crispy and golden brown, 13 to 15 minutes; watch closely as thinner chips can burn quickly.
• Season roasted chips with salt as needed.

BUTTERNUT SQUASH CHIPS

Steps:

• In a small mixing bowl, thoroughly combine the salt, garlic powder, paprika, brown sugar, black pepper and cayenne. Set aside.
• Using a sharp knife, cut the tubular top portion away from the globe-shaped bottoms of both squash. Using the knife or a mandoline, shave the tops into chips. Submerge the chips in a deep container with ice water for 10 minutes (this removes any extra starch and makes the chips crispy). Strain the chips and pat dry.
• Meanwhile, using an instant-read thermometer, bring 3 inches of duck fat to 325 degrees F in a heavy gauge Dutch oven over medium heat. Working in batches, fry the chips until they are golden and crispy, 5 to 7 minutes. Transfer with a fine mesh strainer to a paper-towel-lined dish. Season immediately with a sprinkle of spice mix. Repeat until all chips are fried. Transfer to a large bowl and serve.

HASH BROWNS - TYLER FLORENCE

Steps:

• Preheat oven to 425 degrees F.
• Peel potatoes and wash. Use a mandolin, or food processor with the grater attachment to finely shred potatoes. Place in a kitchen towel and squeeze dry.
• Take a 9-inch oven proof skillet and add bacon and sliced shallots. Set over medium heat and render fat, 4 to 5 minutes. Shallots will caramelize. Using a slotted spoon, remove the bacon and shallots and put in a large mixing bowl (reserve the bacon fat and pan) with potato slices, egg white, green onions, and thyme leaves and season well with salt and pepper. Toss to combine. Spoon mixture into the hot pan with the bacon fat. Pack it in well pressing down with a large spoon to compress the mixture a little. Drizzle the top with some extra-virgin olive oil and season with salt and pepper. When it starts to get golden brown and crispy around the edges flip the hash brown over and pop into the oven to bake for 15 minutes. Remove from oven and allow to cool slightly before running a knife around the edges and then inverting the potato onto a cutting board. Slice into wedges, garnish with chopped flat leaf parsley and serve.